Process for the manufacture of spirit and yeast, particularly by working up molasses



Patented Aug. 26, 1 930 untrue STATES PATENT orrlcs FRITZ SIMMER,LESIENICE, NEAR LEMBERG, POLAND, ASSIGNOR T AK'IIE- SELSKAIBE'I IDAINSKGAERINGS INDUSTRI, OF COPENHAGEN, DENMARK, A. JOINT- ST'OCK COMPANY OFDENMARK PROCESS FOR THE MANUFACTURE OF SPIRIT AND YEAST,grhit'llfiffl'l'LAIRLY BY WORK- vING' UP MOLASSES .ing up molasses.

1 found that this result can be achieved with-.

Ho Drawing. Application filed January 13, 1928, Serial No. 246,651, andin Austria January 21, 1927.

The present invention relates to a process of manufacturing spirit andyeast by worklhe invention has for:v its ob ect the provision of certainimprovements in spirit or yeast manufacture resulting in the obviationof difliculties in the biological purification of the Waste waters. Ihave out complicated manufacturing operations or diminution of yield, ordeterioration of the quality of the yeast obtained, by avoiding duringthe entire process of manufacture involving the steps of preliminarypurifica tion of the molasses, the adjustment ofthe Y 5 hydrogen ionconcentration assuring a pure fermentation and the supply of the nitrogenous food the use of primary materials and of auxiliary substancescontaininginorceiver and disturbs the decomposing ganic sulfur compoundsand particularly sO -anions.

Hitherto sulfuric acid or sulfates have usually been employed for thepurification of molasses intended for the production of yeast. Moreover,sulfuric acid is the preferred acid for producing inthe mash or wort thehydrogen ion concentration assuring a pure fermentation Again the supplyof the nitrogeneous food necessary for the yeast is frequently effectedby the addition of ammonium sulfate. Therefore a considerable quantityof sO -ions accumulates in the waste waters of s irit and yeastfactories and causes great di culties, asthe sulfates under the actionofsulfate-decomposing bacteria are reduced to sulfuretted hydrogen whichnot only pollutes the air of the neighbourhood, but also poisons theoutlet or reaction of the bacteria in the biologicalpur fication plant.This drawback is obviated in every simple manner, according to thepresent invention, by using for acidifying the mash or wort and asnutrients for the yeast, ex-

clusively substances which do not contain.

SO -ions. v

Forpurifying the molasses any of, the known methods may be employedwiththe exception of those, in which sulfuric acid or sulfates are to beadded. If, however, for any reason during or on. account of thepurifying process sulfates should come into the be precipitated in theform of an unsoluble salt of sulfuric acid,for instance thebariumsalt-and then removed from the molasses by filtration. Molasses,which as ,the result of manufacturing operations contain other inorganicsulfur compounds, are either not tobe used as primary material or mustbe freed from these impurities.

The necessary hydrogen ion concentration in the mash or wort ispreferably produced by the addition of suitable quantities ofhydrochloric acid, which owing to its high degree of dissociation ateven moderate dilutions, is particularlyadapted for this purpose. Inaddition thereto the hydrochloric acid exerts a bleaching action on themolasses, the Wort and the yeast, so that the concentration of themolasses can be kept comparatively somewhat higher without the color ofthe yeast being affected. In this way a very pure fermentationis'obtained and the production of yeast of a powdery nature is secured.The hydrochloric acid also favorably influences the colloidal propertiesof the waste waters, so that the latter can be filtered to completeclearness and finally this acid, owing to its high degree ofdissociation, expels the weaker organic acids from their salts and inthis way also contributes to the facilitation of the purification of thewaste Waters.

As nutrient salts ammonium chloride, ammoniunr carbonate, ammoniumphosphate etc., may be used, in short any suitable salts not containingSO -ions.

It has already been variously proposed to secure '1. pure fermentationby replacing the sulfuric acid by other acids andparticularly'byhydrochloric acid. In this respect for instance theresults of searches and experiments made by Rothenbach are known.Recently Hiigglund in his investigations relating to the dependency offermentation .ducing,yeast the acidification ofthe yeast by means of hdrochloric acid has been recommended by arbach, but this method was notcapable of su erseding the usual lactic acid methods. f. Kibys bookPresshefefabrikation, 1912, page 611). Moreover it is already thegeneral practice to meet the nitrogen requirement of the yeast bythe'supply of ammonium phosphate, ammonium chloride or ammoniumcarbonate, the solutions of the last named salt being introduced in aconveniently regulated flow in order to avoid a strongly alkalinereaction or else by extracts obtained from organic material Hell innitrogen (e. g. linseed meal) by treating it with acid. However, theproposal of prescribing the conditions for the entire course of r themanufacture, from the point of View of taking into the qualities or proerties of the waste waters most favorable fdr their biologicalpurification and of conducting in accordance thereto the entiremanufacturing operations with the object of obtaining waste waters freefrom sO -ions, is not only new, but involves also a valuable advance.

It is true that the molasses themselves contain organic sulfurcompounds, but the yeast cultivated in a medium free from sulfur is comelled to procure the sulfur necessary for uilding up its cell substanceby taking it from these sulfur compounds, from which, therefore, nosulfur reaches the waste waters.

The s ent wash resulting in the present rocess rom working up molassesis also free rom sulfates, a fact which is advantageous in respect ofits subsequent utilization.

What I claim is z 1. The process of manufacturin spirit and east frommolasses which comprises prelimlnarily purifying the molasses addinghydrochloric acid to adjust the hydrogen ion concentration to an optimumvalue for pure fermentation, and then adding to the mash a compound ofthe group consisting of ammoni-um chloride, ammonium carbonate andammonium phosphate, whereby waste waters result which are free fromvsulphur compounds.

2. The process formanufacturing spirit and yeast from molasses whichcomprises purifyin the molasaes by the addition of barium cfiloride andthe removal of the resulting precipitate, adjusting the hydrogen ionconcentration to an optimum value for pure fermentation and then addingnutrients, the

reagents used in the above steps being free i from sulphur in any form.

Intestimony whereof I have afiixed my signature.

. DR. FRITZ SIMMER.

